Ingredients
Equipment
Method
- Heat the olive oil in a large skillet or pot over medium heat. Add the minced garlic and red pepper flakes (if using) and sauté for about 30 seconds until fragrant, being careful not to burn the garlic.1 tablespoon olive oil, 2 cloves garlic, 1/2 teaspoon red pepper flakes
- Add the potato gnocchi directly to the skillet. Stir them around for about 1 minute to lightly coat them in the garlic-infused oil.1 (16-ounce) package potato gnocchi
- Pour in the vegetable broth. Bring the mixture to a gentle simmer, stirring occasionally. Let it simmer for about 3-5 minutes, or until the gnocchi start to float to the surface and are tender.1 cup vegetable broth
- Reduce the heat to low. Stir in the heavy cream. Allow the sauce to thicken slightly for another 1-2 minutes.1/2 cup heavy cream
- Add the chopped spinach to the skillet. Stir gently until the spinach has completely wilted into the creamy sauce, which should only take about 1-2 minutes.4 ounces fresh spinach
- Sprinkle in the crumbled feta cheese. Stir until most of the feta has melted into the sauce, creating a beautiful, creamy consistency. Reserve a little feta for garnish if desired.4 ounces feta cheese
- Taste the sauce and season with salt and freshly ground black pepper as needed. Remember that feta is salty, so season cautiously.salt
- Serve the Creamy Gnocchi Spinach Feta immediately. Garnish with fresh chopped parsley, and any optional toppings like toasted pine nuts or sun-dried tomatoes for an extra layer of flavor and texture.salt, fresh parsley, toasted pine nuts or sun-dried tomatoes
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of liquid if needed. Creamy sauces may separate or change texture when frozen.
